Butter Chicken – Rich, Creamy & Easy to Love

There’s something magical about the smell of warm spices drifting through a cozy kitchen on a chilly night. The kind of evening that calls for socks, a simmering pot, and a meal that wraps you up from the inside. That’s exactly where butter chicken shines—comfort food that truly comforts.

What is Butter Chicken?

Butter chicken, or murgh makhani, is one of India’s most iconic dishes. It started as a clever way to use leftover tandoori chicken by simmering it in a spiced tomato-butter sauce. The result? A creamy, rich curry with a balanced warmth—mildly spiced, a touch tangy, and gently sweet.

Unlike spicier curries like vindaloo, butter chicken is mellow and crowd-friendly. The sauce, with its golden-orange hue, feels indulgent but isn’t heavy. It’s the perfect choice when you want something flavorful but not fiery.

Ingredients You’ll Need

For the Marinade

• 1 pound boneless, skinless chicken thighs or breasts, cubed
• ¾ cup plain whole milk yogurt (helps tenderize)
• 1 tablespoon lemon juice
• 1½ teaspoons garam masala
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• 1 teaspoon paprika or Kashmiri chili powder (for color)
• Salt to taste

For the Sauce

• 3 tablespoons butter
• 1 tablespoon neutral oil
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons garam masala
• 1 teaspoon cumin
• ½ teaspoon chili powder
• 1 (15-ounce) can pure pumpkin (surprise twist—adds velvety texture)
• 1 teaspoon roasted chicken base (like Better Than Bouillon)
• 1 cup water or chicken broth
• ½ cup half and half
• 1 tablespoon honey or sugar (optional, for a sweeter finish)
• Salt and pepper to taste

For Serving

• Fresh cilantro
• Steamed basmati rice or naan
• Optional: a dollop of yogurt or drizzle of cream

How to Make Butter Chicken – Step-by-Step

Step 1 – Marinate the Chicken

In a bowl, combine chicken with yogurt, lemon juice, and spices. Mix well. Cover and refrigerate at least 30 minutes, ideally overnight. This helps infuse flavor and keeps the meat juicy.

Step 2 – Sear and Set Aside

Heat a large skillet over medium-high. Add a drizzle of oil and cook chicken in batches until browned. Don’t overcrowd the pan. The goal is to get color without overcooking. Set aside on a plate.

Step 3 – Build the Sauce Base

In the same pan, lower heat to medium. Melt butter with remaining oil. Sauté onions until soft, not browned—about 5 minutes. Add garlic and ginger, cook another minute. Stir in garam masala, cumin, and chili powder. Toast for 30 seconds.

Then, stir in the pumpkin puree and chicken base. Add water or broth. Let everything simmer for 5–7 minutes, stirring occasionally.

Step 4 – Blend, Cream, and Simmer

Use an immersion blender right in the pan (or carefully transfer to a blender) to puree the sauce until smooth. Stir in the half and half, honey (if using), and the seared chicken. Simmer gently for another 10 minutes until flavors meld. Season with salt and pepper to taste.

Tips for the Best Butter Chicken

Spice balance: Kashmiri chili powder gives color without too much heat. Paprika works as a good swap.

Yogurt vs. cream: Yogurt in the marinade tenderizes, while cream or half and half in the sauce keeps it silky.

Want extra richness? Add a spoonful of ghee at the end for a buttery finish.

Toss in extras: Cashews, peas, or even spinach can bulk it up.

No pumpkin? Use canned tomato puree, but know it’ll change the flavor. The pumpkin adds a hint of sweetness and a smooth texture that mimics restaurant butter chicken.

Butter Chicken Sauce Perfection

A key to that creamy texture? Blending. Whether you go full immersion blender or carefully puree in a stand blender, this step makes all the difference.

Also, layering the spices matters. Toasting them in butter draws out their depth. Finish with a swirl of cream or yogurt for that final silkiness.

If your sauce feels too thick, loosen it with broth or water. Too thin? Let it simmer uncovered a bit longer.

Butter Chicken (Murgh Makhani) Recipe Card

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More Such Recipes

If you’re loving this butter chicken, you’ll also enjoy:

• Sweet and Spicy Korean Fried Chicken for a crunchy, sticky twist
• Garlic Parmesan Chicken for Flavor-Packed Weeknights
• Country Fried Chicken – Classic Southern Comfort
• Garlic Butter Chicken with Zucchini and Corn

Butter Chicken FAQs

Final Thoughts on Making Butter Chicken

This is the kind of dish that brings people to the table. It’s cozy, full of flavor, and surprisingly simple. Whether it’s your first time making Indian-inspired food or your fiftieth, butter chicken always feels like a little celebration.

Don’t be afraid to put your own spin on it. Serve it over rice, wrap it in naan, or pair it with something crisp and cool like cucumber raita. And if you post it, tag me . I love seeing your creations.

You can also follow along and share your version with the community on Pinterest or Facebook.